The combination of soft silky seaweed, with the sweet carrots, savoury herbs and some seasoning make this a really versatile dish. Add sauces, proteins and/or cut up veggies and greens, use as a side, make sushi or just eat as is. It's also very light so you can add nuts, oils or avocado if you wish. I've added more options in the notes at the bottom.
Seaweed cauliflower couscous
Serves: 1 hungry girl (or boy)
1/4 cup dry seaweed
Fresh or dry mixed herbs
1/2 tsp Himalayan or Kalahari salt
1 small parsnip
Crushed garlic and ginger
1/3 to 1/2 avocado
Soak the seaweed in pure water for about an hour or until it is soft. Rinse and squeeze out as much water as you can, then add to the bowl of a food processor with the rest of the ingredients and pulse until fine. You may have to stop and mix it around if some large pieces get stuck in the centre. then pulse again until ready. Don't overdo it or you will end up with a thick dip!!! ;-)
Plate it up and enjoy!
Vegan: You can add any active nut or seed to make it a little more nourishing if having on it's own. Cashews, macacdamias, sunflower seeds and Hemp seeds all work well whilst adding some good fats and protein.
Paleo and Pescatarian: Add some tuna and mix it in with a fork at the end with a little coconut oil, avocado or extra virgin olive oil, it's divine.
Vegetarian: Add a grated boiled egg for some added protein. Sounds weird but it's quite nice.